Honest bread in West Yorkshire
West Yorkshire has 19 real bakeries listed on Honest Bread, in 14 towns. Every one bakes from scratch on its own premises.
Look for honest bread in Leeds, Hebden Bridge, Huddersfield, Otley, Bradford and Brighouse.
All bakeries in West Yorkshire
48V Bakery
Micro-bakery at 16 Manor Drive in Halifax, run by Roshan and David. Produces sourdough, focaccia and bloomer using long fermentation and no artificial additives. Holds a 5-star food hygiene rating from Calderdale Council.
Baked
A bakery in The Old Dairy baking fresh bread including white tin loaves and rosemary garlic focaccia in the centre of Todmorden.
Bakehouse Three Nine
Micro-bakery at Queens Mill in Castleford, baking sourdough and enriched breads in small batches using slow fermentation. Owner-operated by Scott.
Bakehouse72
Huddersfield microbakery making hand-shaped long-fermented yeasted breads and sourdoughs using Shipton Mill flour. Sold to order with local delivery to HD2 and HD3.
Bakewells Bakery
Family-run wholesale craft bakery in Brighouse, making every item from scratch using all-natural ingredients, free from additives and preservatives. Supplies shops, cafes and foodservice across West Yorkshire.
Blue Sky Baker
Independent artisan bakery and Real Bread Campaign member making sourdough with just flour, water, salt, yeast and time, plus pastries. Relocated from Hebden Bridge to Gomersal near Cleckheaton.
Bluebird Bakery
Yorkshire artisan bakery using long fermentation and organic flour, with a stall at Leeds Kirkgate Market. Loaves are baked in York; a Chapel Allerton cafe is due to open in 2026.
Bondgate Bakery
Long-established craft bakery in Otley making bread and cakes from scratch without improvers, pre-mixes or additives, using locally sourced untreated flours. Supplies a number of local retailers.
Edward St Bakery
Artisan bakery at 40 Bingley Road in Shipley, near the Saltaire World Heritage Site. Uses organic ingredients throughout. Sourdoughs and focaccia baked fresh daily on the premises.
House of Bread
Small-batch bakery in Frizinghall, Bradford, founded by Barbara Laszkowska. Produces sourdough and rye sourdough using traditional Polish methods, baked on the premises with no artificial additives.
Leeds Bread Co-op
Worker co-operative bakery in Meanwood baking slowly fermented sourdough and other breads using organic flour. Sells from its shop, at local markets and via home delivery.
Lone Loaf Bakery
A small hands-on bakery that does every step itself, turning flour, water and salt into organic sourdough bakes made to order.
Mother
Weekend bakery in Hebden Bridge slow fermenting its sourdough over three days using wildfarmed flour, plus a few pastries. Open Saturday and Sunday only.
Nova Bakehouse
Bakery and cafe at Leeds Dock making 100 percent sourdough bread over three days using UK-grown stone-milled flour, alongside pastries. Named in the Good Food Guide's 50 best bakeries 2026.
Roger's Bakery
Craft bakery in Marsden using five ingredients , flour, water, yeast, salt and time , with doughs proofed for at least 18 hours. Works with organic wheat, malted barley and rye flour. Founded by Roger in 2015.
Saker Bakery & Wholefoods
Long-running artisan bakery and wholefood shop in Hebden Bridge known for organic vegan sourdough, including Dutch sourdough and Danish rye, alongside savouries and cakes.
The Handmade Bakery
Worker co-operative bakery and cafe near Huddersfield baking traditional breads with long, unhurried fermentation. Funded partly through a bread subscription scheme.
The Idle Bakery & Cafe
Award-winning family-run bakery and cafe in the village of Idle, West Yorkshire, making sourdough, rustic wholemeal loaves and a Polish-influenced range of sweet and savoury bakes by hand each day.
The Underground Bakery
Otley bakery producing sourdough from a long-established starter plus inventive pastries. Has since opened a second site on Call Lane in Leeds city centre.